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Lemon & Blueberry Mason Jar Cakes

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Ingredients
For base cake mix
  Angel food cake mix 16 Ounce (1 Box)
  Lemon cake mix 18 Ounce (1 Box)
Per jar
  Dry cake mix 6 Tablespoon
  Lemon 1 , zested and juiced (2 Tablespoon Juice)
  Water 2 Tablespoon
  Frozen blueberries 1⁄4 Cup (4 tbs) (No Need To Defrost)
For lemon whipped cream
  Whipping cream 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Lemon 1⁄2 (Juiced)
  Lemon 1 , zested
Directions

For the Cake:
In a large zipper top bag add 1 box of angel food cake mix and one box lemon cake mix, mix well. To each jar add 6 tablespoons of angel lemon cake mix, 2 tablespoons lemon juice, 2 tablespoons water and lemon zest. Stir to mix, drop in ½ the blueberries. Microwave uncovered for 90 seconds. Let cool and top with the remaining blueberries and the lemon whipped cream if desired (recipe follows).

For The Whipped Cream
Freeze a metal bowl and beaters for 10 minutes. Add all ingredients to the frozen bowl and whip until soft peaks form. Whipped cream can be made up to 4 hours in advance (do a quick rewhip before serving).

Note: If transporting cake, store whipped topping in a separate container and keep cool, put canning jars on cake for the perfect picnic cake!


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Recipe Summary

Cuisine: 
American
Course: 
Dessert

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